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Breakfast

Bread sweetened consentrated milk

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ingredients:
500g of flour T45
75 ml of milk
20 grams of fresh yeast
2 tablespoons brown sugar
2 tablespoons salt
3 slightly beaten eggs
150 ml sweetened condensed milk
30 grs melted butter + 1 teaspoon milk to brown white sesame seeds or poppy seeds

PREPARATION

Dissolve yeast in slightly warmed milk
add brown sugar and mix well with a spoon
let it bubble 10 to 15 minutes

put the flour and salt in the bowl of the robot
mix quickly
pour the yeast / milk and sugar mixture then add the beaten eggs gradually and the sweetened condensed milk
finish with lukewarm butter
knead 10 minutes until the dough comes off the walls
pick up a ball

lightly flour if dough sticks a little and cover with a clean cloth
let grow 1h30 in a warm place sheltered from the air currents
degas the dough
then divide into a dozen dough pieces
with each dough, form a long pudding 50 cm

knot and wrap each end around the dough
place the rolls on a baking sheet covered with baking paper and let it grow for 30 minutes at room temperature
brush the bread with yellow + milk
sprinkle with sesame and poppy
bake at 180 ° preheated oven about 20 minutes
and treat yourself !!!

Source : www.cuisinedecheznous.net

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Breakfast

Recipe for Banana Bread

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Ingredients

4.5 tablespoons of butter, softened

2 ripe bananas

2 eggs

2/3 cup of sugar

a pinch of salt

1 1/3 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

Method

Mash the bananas till it’s smooth.

Whisk the eggs and set aside.

Mix all your dry ingredients except the sugar and set aside

Mix the butter, egg and sugar and cream it. Add the mashed bananas to this mixture and mix till smooth.

Pour the wet ingredients to the bowl of the dry ingredients and mix thoroughly till smooth incorporating air as you mix.

Pre-Heat the oven to 375F, grease the pan and pour in your mixture and place in the oven. It should take roughly 25-30 minutes to bake fully. To make sure it’s ready, stick a toothpick in it and if the toothpick comes out clear you are good to go. Allow to cool for a bit and serve 🙂

P.S: If you would be adding walnuts, currants or chocolate chips, add it to the mixture before pouring it into the pan while you are incorporating air.

banana bread mixture
banana bread recipe
moist banana bread recipe

 

 

 

 

 

 

 

 

 

 

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Breakfast

Recipe for Akara Pancake

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Ingredients

A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil

 

For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper

Method

In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.

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vegetables

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akara-pancake-and-egg-white-omelette

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beans-pancake-recipe

how-to-make-akara-pancake

akara pancake

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Breakfast

Ham & Pea Pancakes

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INGREDIENTS:

  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives

KITCHEN GADGETS:

Large measuring cup or bowl, whisk, large non-stick pan

METHOD:

  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

Source : www.koo.co.za

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